Crepes are one of those foods that can be made into breakfast or dessert. Even if the toppings/fillings are dessert items, they can justifiably be eaten for breakfast
To get adequate photos, these had to be made during the day. So fortunately for you guys, I suffered through eating these for breakfast
The Mexican Chocolate Stout by Copper Kettle Brewing is an incredible craft beer. This stout literally tastes like Mexican Hot Chocolate but in beer form. It has both chocolate and cinnamon on the forefront and then follows with a spicy kick from the incorporation of three Mexican chili peppers.
Mexican Chocolate Beer Crepes
~Adapted from The Beer Cook
Made about 10
•1 c flour
•1/2 c milk
•3/4 c beer (Mexican Chocolate Stout)
•pinch of salt
•2 T brown or white sugar
•2 T cocoa powder
•butter (for pan)
Chocolate Beer Syrup
•1.5 oz squares unsweetened/dark chocolate (60%) (I used 3 Ghiradelli squares)
•2 T butter
•1/4 c beer (Mexican Chocolate Stout)
•1/3 c sugar
•1/2 t vanilla
Optional fillings/toppings: whip cream, raspberries, strawberries, powdered sugar, nutella (if using a regular stout)
The Mexican Chocolate Stout brings cinnamon and spice to these beer crepes making a delicious breakfast/dessert! If this beer is not available to you, use any chocolate stout. Then to still get a spicy kick, add a teaspoon or so of cayenne pepper to the chocolate syrup.
In a large bowl, beat the eggs. Add in the milk and beer. Add the sugar, salt, and cocoa powder. Then slowly mix in the flour. If the batter doesn’t seem thin enough, add more milk or beer.
Melt some butter in a small/medium pan over medium heat. This was my first time making crepes so I checked out some YouTube videos. What ended up working best for me is after heating the pan with butter, remove the pan from the heat to add the batter (mine was so hot that I couldn’t swirl the batter around quick enough). Swirl the batter (about a 1/4 cup) to cover the bottom of the pan and then put it on the heat again.
Let it cook until batter is no longer wet and then flip. Cook until the other side is done and then remove.
For the chocolate syrup, melt the chocolate, butter and beer in a pot on the stove. Mix in the sugar, salt and vanilla.
Add fruit to the inside of the crepe.
Add whip cream and then drizzle with the chocolate beer syrup.
Fold the crepes. Top with more whip cream and chocolate syrup!
Enjoy with a glass of the Mexican Chocolate Stout
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